Black waxy and red jasmine rice flour (6.5% and 18.7% amylose content, respectively) were modified using pullulanase followed by heat-moisture treatment (Hydrolyzed-HMT) to produce microcapsules that entrapped L. plantarum TISTR 1465. Hydrolyzed-HMT of colored rice flours showed restricted pasting properties, lower breakdown and higher thermal properties than native flour (p<0.05). Hydrolysis treatment was able to promote a low molecular weight starch that easily formed a crystalline structure after HMT. As a consequence, a significant increase in slowly digestible starch was observed (from 23.7% to 37.0% in waxy type and 22.2% to 34.6% non-waxy type). The survival of L. plantarum TISTR 1465 after simulated gastric fluid (90min) and simulated intestinal fluid (120min) of the Hydrolyzed 36h-HMT black waxy rice was higher (8.07±0.13logCFU/g and 7.48±0.12logCFU/g) than gum arabic (6.12±0.11 and 4.72±0.28logCFU/g) and no carrier (3.34±0.23 and 0.43±0.75logCFU/g) respectively. Moreover, these microcapsules also obtained the highest survival (8.67±0.20logCFU/g) after storage for 90days at 4°C. Under scanning electron microscopy, starch granules of the hydrolyzed 36h-HMT were seen as polyhedral shapes in the spherical aggregates that carried the microorganisms and reduced their injury and mortality. Short-chain fatty acids of the hydrolyzed 36h-HMT were much higher than positive control at every fermentation time (p<0.01). The fluorescence in situ hybridization result showed that the prebiotic property of hydrolyzed 36h-HMT black waxy rice can better aid the beneficial probiotic Lactobacillus spp. growth after 24h fermentation than the negative control (from 8.40±0.48 to 7.03±0.21logCFU/g, p<0.05) and commercial prebiotic Orafti®Synergy1 (8.40±0.48 to 7.47±0.08logCFU/g, p<0.01). Microencapsulation of hydrolyzed black waxy rice flour followed by HMT is proposed as a synbiotic ingredient to apply in synbiotic foods.

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Background and objectives The pericarp of color rice is a rich source of anthocyanins conferring several health benefits. The present study aimed to systemically optimize anthocyanins extraction from Thai purple glutinous rice and to elucidate the effect of cold plasma on the anti‐aging effect of the extract. Findings Antioxidant effects and phytochemical constituents of the extracts from three Thai purple glutinous rice varieties including Doi Saket, Phayao, and Luem Pua were elucidated. Cyanidin‐3‐O‐glucoside (CNG) was a major compound in all varieties. Besides, Luem Pua rice extract presented the strongest antioxidation owing to its highest total phenolic and CNG contents. The optimized method for extracting CNG, which was proceeded by 2‐level full factorial design, used deionized (DI) water with pH 2.0 and temperature 150°C. Moreover, the cold plasma‐treated Luem Pua rice offered a five‐fold higher amount of CNG compared to the untreated sample with a significantly stronger anti‐aging potential. Conclusions Our study provided the optimized method for CNG extraction from purple rice. Additionally, cold plasma potentially enhanced the anti‐aging property of the extract. Significance and novelty The contributions of the extracting factors on antioxidation and anthocyanins content were statistically elucidated, and the novel performance of cold plasma on biological properties of the plant materials was demonstrated.

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